These sourdough blueberry scones are a delightful combination of tender, flaky texture and sweet, juicy blueberries. Perfect for breakfast or an afternoon treat, they are simple to make and a fantastic way to use sourdough discard. You’ll love how quick and easy they are to whip up!
Table of Contents
Why You’ll Love These Sourdough Blueberry Scones
Tender, Flaky Texture with Sourdough Tang
Each bite of these scones offers a tender, flaky texture complemented by a subtle sourdough tang. The cold butter creates airy layers, making them feel light yet satisfying. This delightful contrast makes them irresistible and perfect for any time of day.
Bursting with Fresh Blueberry Flavor
Imagine biting into a warm scone filled with plump, juicy blueberries. They burst with flavor, adding a natural sweetness that perfectly balances the scone’s buttery richness. The combination of blueberries and cinnamon brings a warm, comforting essence that feels like a hug in every bite.
Perfect Way to Use Sourdough Discard
Instead of tossing out sourdough discard, transform it into these scrumptious scones! This recipe not only reduces waste but also enhances the flavor and texture of your baked goods. It’s a win-win for your kitchen and your taste buds!
Simple Steps for Bakery-Quality Results
With just a few easy steps, you can achieve bakery-quality scones at home. The process is straightforward, making it an accessible option for both novice and experienced bakers. Your family will be impressed, and you’ll feel proud to serve them.
Ingredients for Sourdough Blueberry Scones
For the Scones
- 250g (1 3/4 cups) all-purpose flour
- 100g (1/2 cup) sugar
- 10g (2 1/2 tsp) baking powder
- 2g (1 tsp) cinnamon
- 3g (1/2 tsp) salt
- 113g (1/2 cup) unsalted butter, frozen or very cold
- 200g (about 1 1/2 cup) blueberries, fresh or frozen (do not thaw frozen)
- 45g (3 Tbsp) heavy cream, cold
- 1 cold egg (approx 62g)
- 8g (2 tsp) vanilla extract
- 120g (1/2 cup) sourdough discard, cold (active starter can be used in grams)
- Coarse sugar (optional)
For the Vanilla Glaze
- 130g (1 cup) powdered sugar
- 28g (2 Tbsp) unsalted butter, melted
- 75g (5 Tbsp) heavy cream
- 4g (1 tsp) vanilla extract
- Pinch of salt
How to Make Sourdough Blueberry Scones
Preparing the Dough
Start by combining the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk until incorporated. Then, grate the cold butter into the mixture. Use a pastry cutter or your fingers to cut in the butter until it resembles pea-sized crumbs. Gently fold in the blueberries to preserve their shape.
Shaping and Chilling
In a separate bowl, whisk together the heavy cream, egg, vanilla extract, and sourdough discard until smooth. Pour the wet ingredients into the dry mixture and mix with a spatula until combined. The dough will be crumbly with some dry flour pockets. Turn the dough onto a lightly floured surface, pat it into a rectangle, fold in half, press flat, and repeat 3-4 times to create layers.
Baking the Scones
Shape the dough into an 8-inch disc and cut it into 8 equal wedges. Place the wedges on a parchment-lined baking sheet and cover them; chill in the fridge for at least 15 minutes. Preheat your oven to 400°F. Brush the chilled scones with heavy cream and sprinkle with coarse sugar if desired. Bake for 17-20 minutes until the tops are lightly golden, then cool on a wire rack.
Making the Vanilla Glaze
Whisk together the powdered sugar, melted butter, heavy cream, vanilla, and a pinch of salt for the glaze until smooth. Drizzle it over the cooled scones for a delightful finish that adds sweetness and a beautiful sheen.
Tips for Perfect Sourdough Blueberry Scones
Keep Everything Cold
To achieve that tender, flaky texture, ensure all ingredients are cold. This keeps the butter from melting before baking, which is crucial for those airy layers.
Don’t Overmix
Mix the dough just until combined. Overmixing can lead to tough scones, so be gentle and embrace some crumbly bits.
Weigh Your Ingredients
For the best results, weigh your ingredients. This ensures accuracy, leading to consistent baking success every time.
The Power of Folding
Folding the dough creates those lovely layers. Don’t skip this step; it makes a significant difference in texture!
Variations and Substitutions
Lemon Blueberry Scone Twist
For a refreshing twist, omit the cinnamon and add 10g (1 Tbsp) of lemon zest. Rub the zest with sugar before adding it to the flour for an extra burst of flavor.
Dairy-Free and Vegan Options
You can substitute canned full-fat coconut milk for heavy cream and use plant-based butter to make these scones dairy-free and vegan-friendly.
Using Active Sourdough Starter
If you have an active sourdough starter, feel free to use it instead of discard. Just make sure to measure it in grams for accuracy.
Storing and Freezing Sourdough Blueberry Scones
Storing Leftover Scones
Keep your leftover scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can warm them in a 300°F oven for 5-10 minutes before serving.
Freezing Unbaked Scones
If you’d like to bake fresh scones later, freeze the shaped wedges for 1-2 hours until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding 2-3 minutes to the baking time.
Freezing Baked Scones
To freeze baked scones, cool them completely, wrap them individually, and store them in the freezer. Thaw at room temperature or warm in a 300°F oven for 10 minutes when ready to enjoy.
Related Recipes to try
- Blueberry Pizza Dessert
- Banana Chocolate Chip Bread
- Strawberry Ganache Cake Filling
- Strawberry Cheesecake
- Lemon Bars
- Banana Muffins
FAQs
Where can I find sourdough discard?
You can find sourdough discard from your own sourdough starter when you feed it. Alternatively, some bakeries sell it, or you can ask friends who bake sourdough.
What kind of glaze do you use?
The glaze for these scones is a simple vanilla glaze made with powdered sugar, melted butter, heavy cream, vanilla extract, and a pinch of salt.
How long does it take to prepare?
Preparation for sourdough blueberry scones takes about 15-20 minutes, with an additional 15 minutes for chilling before baking.
Can I use fresh blueberries instead?
Yes, you can absolutely use fresh blueberries in this recipe. Just fold them in gently to keep them intact.
Do I need to add lemon zest?
Lemon zest is optional, but it adds a wonderful brightness and flavor to the scones, especially if you’re making lemon-blueberry scones.
Conclusion
These sourdough blueberry scones are not just delicious; they’re a fantastic way to reduce waste in your kitchen while treating your family to something special. For more delightful recipes, check out this Pinterest page for inspiration, and explore other tasty options like Blueberry Pizza Dessert or Banana Chocolate Chip Bread. Enjoy your baking adventure!
Sourdough Blueberry Scones: Delightful and Easy Treats
Equipment
- large bowl
- pastry cutter or fingers
- spatula
- baking sheet
- parchment paper
- wire rack
Ingredients
Sourdough Blueberry Scones
- 250 g all-purpose flour (1 3/4 cups)
- 100 g sugar (1/2 cup)
- 10 g baking powder (2 1/2 tsp)
- 2 g cinnamon (1 tsp)
- 3 g salt (1/2 tsp)
- 113 g unsalted butter frozen or very cold (1/2 cup)
- 200 g blueberries fresh or frozen (do not thaw frozen) (about 1 1/2 cup)
- 45 g heavy cream cold (3 Tbsp)
- 1 cold egg egg (approx 62g)
- 8 g vanilla extract (2 tsp)
- 120 g sourdough discard cold (active starter can be used in grams) (1/2 cup)
- Coarse sugar optional
Vanilla Glaze
- 130 g powdered sugar (1 cup)
- 28 g unsalted butter melted (2 Tbsp)
- 75 g heavy cream (5 Tbsp)
- 4 g vanilla extract (1 tsp)
- Pinch salt
Instructions
Scone Preparation
- Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk until incorporated.
- Grate cold butter into the dry mixture and cut it in until it resembles pea-sized crumbs.
- Fold in the blueberries.
- In a separate bowl, whisk together heavy cream, egg, vanilla extract, and sourdough discard until smooth.
- Pour wet ingredients into the dry mixture and mix with a spatula until just combined. The dough will be crumbly.
- Turn dough onto a lightly floured surface. Pat into a rectangle, fold in half, press flat, and repeat 3-4 times to create layers.
- Shape dough into an 8-inch disc and cut into 8 equal wedges.
- Place wedges on a parchment-lined baking sheet, cover, and chill in the fridge for at least 15 minutes.
Baking and Glazing
- Preheat oven to 400°F. Brush scones with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 17-20 minutes until tops are lightly golden. Cool on a wire rack.
- Whisk together powdered sugar, melted butter, heavy cream, vanilla, and salt for the glaze until smooth. Drizzle over cooled scones.
